For the curious

After a bit of searching and comparing, this is the recipe I ended up using.
Sweet Potato Cheesecake
Preparation and cooking time: 1 hour 45 minutes

CRUST:
14-ounce bag of gingersnap cookies, finely ground
6 tablespoons butter, melted
CAKE:
14-ounce can of canned yams in light syrup, mash with fork until it makes 3/4 cup
24 ounces cream cheese, at room temperature
8 tablespoons butter, at room temperature
1 cup sugar
3 tablespoons apple cider
3/4 teaspoon ginger
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
2 tablespoons cream
4 large eggs, at room temperature
TOPPING:
1 1/2 cups sour cream
2 tablespoons sugar
1 1/2 tablespoons apple cider

To make the Crust: Preheat oven to 350 F. Butter a 10 1/2-inch springform pan. You can optionally line the bottom and sides of the pan with buttered parchment paper.
This makes it easier to remove the cake from the pan, but it is not essential.
In a mixing bowl, combine the gingersnap crumbs and melted butter. Stir to mix well. Place the crumbs into the bottom and 1 inch up the sides of the prepared pan, tamping down to form an even crust. Bake at 350 F about 8 minutes until the edges of the crust just start to pick up some color. Cool completely and reserve.
To make the cake: Preheat oven to 350 F. In a mixer with a paddle, combine the cream cheese, butter and sugar and mix until very smooth and well-combined. Pause to scrape down the bowl once or twice.
Add the reserved sweet potato puree and mix to blend. Add the apple cider, ginger, cinnamon, nutmeg and cream and mix well. Add the eggs, two at a time, scraping down the bowl between additions and mix just until incorporated and the batter is smooth.
Pour batter into the reserved prepared crust. Bake at 350 F for 20 minutes. Turn oven to 325 F and bake an additional 20 minutes. Turn oven to 300 F and bake an additional 20 minutes. Turn oven to 225 F and bake until the cake is just set around the edges, yet slightly jiggly in the center.
While the cake is baking, prepare the topping by whisking together the sour cream, sugar and apple cider. When the cake is done baking, remove it from the oven to cool for 5 minutes and turn the oven to 350 F. Spread the sour cream topping over the baked
cheesecake, using a small offset spatula to ensure an even layer. Bake at 350 F for 5 minutes until the topping is just set. Remove from the oven. Gently run a paring knife around the top outer edge of the pan and allow the cake to cool completely.
Once the cake is cool, refrigerate it for several hours or up to two days before serving.


I tried the topping on one version and didn’t care all that much for it, so the final result probably won’t keep that part. I also baked the second one at a constant temperature for an hour because it was too soft the first time around with the constant lowering of the temperature. I just hope it keeps in the freezer before PA.

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1 Response

  1. November 22, 2005

    […] But my prep for the holiday starts early and I’ll be making a sweet potato cheesecake tonight, sort of blending my southern roots with… my love of cheesecake. I would make a cheesecake a week, if I could eat them fast enough — and not gain weight from them. My last cheesecake cracked but was still plenty tasty, though the last two times I made this recipe it didn’t crack, possibly because of the consistency of the filling. Not that it won’t get eaten regardless. […]

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